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Vegetarian Lemongrass Green Curry Soup with Zucchini Noodles

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2

Ingredients

  • 1 tablespoon extra virgin olive oil or virgin coconut oil
  • 1 lemongrass stalk diced
  • 1 garlic clove minced
  • ½ teaspoon minced ginger
  • 1 pinch red pepper flakes
  • 1 tablespoon Thai green curry paste
  • 2 cups vegetable broth
  • 1/2 cup water
  • 1.5 oz mushrooms of choice a large handful
  • 2 oz snow peas
  • 2 oz baby bok choy chopped in 3" pieces
  • 1/3 cup diced scallions
  • ½ cup small-cubed tofu
  • 1 tablespoon freshly squeezed lime juice
  • 1 large zucchini or 2 medium zucchinis Blade C
  • salt and pepper to taste

Instructions

  • Heat oil in a medium saucepan over medium heat. Add in the lemongrass, garlic, ginger, red pepper flakes and green curry paste. Cook until fragrant, about 2 minutes.
  • Add the broth and water and bring to a boil. Once boiling, add in the mushrooms, snow peas, bok choy, scallions, tofu, lime juice and zucchini noodles.
  • Let cook for 3-4 minutes or until vegetables are tender. Once tender, add in the cilantro, season generously with salt and pepper and stir to combine and serve into bowls.